🍆 Baba Ganoush (Roasted Eggplant Dip)

🥣 Ingredients (Serves 4–6)

🍆 Main Ingredients

• 2 large eggplants

• 2 tbsp tahini (sesame paste)

• 2 cloves garlic

• Juice of 1 lemon

• 2 tbsp extra-virgin olive oil

• Salt, to taste

• ¼ tsp cumin (optional, for extra warmth)

🌿 For Garnish

• 1 tbsp olive oil (for drizzling)

• Paprika or sumac (optional)

• Chopped parsley

• Pomegranate seeds (optional for color & crunch)

👩‍🍳 Instructions

✅ Step 1: Roast the Eggplant

1. Preheat oven to 220°C (425°F).

2. Prick eggplants with a fork several times and place on a baking sheet.

3. Roast for 30–40 minutes, turning halfway, until skin is charred and flesh is soft.

4. (For a smoky flavor, you can also char the eggplants directly over a gas flame for 1–2 minutes.)

✅ Step 2: Cool & Scoop

1. Let eggplants cool slightly.

2. Slice open and scoop out the soft flesh into a bowl.

3. Drain excess liquid for a thicker consistency.

✅ Step 3: Blend or Mash

1. Add eggplant flesh, tahini, garlic, lemon juice, olive oil, and salt to a food processor.

2. Blend until smooth and creamy (or mash by hand for a chunkier version).

3. Taste and adjust lemon or salt as needed.

✅ Step 4: Serve

1. Spoon into a shallow dish.

2. Swirl the top with a spoon, drizzle olive oil, and sprinkle paprika or parsley.

3. Add pomegranate seeds for a beautiful finish (optional).

🍽️ Serving Ideas

Serve Baba Ganoush with:

• 🫓 Warm pita or lavash bread

• 🥕 Fresh vegetables (carrots, cucumbers, celery)

• 🥗 As a spread in sandwiches or wraps

• 🍚 Alongside grilled meats or falafel

💚 Health & Nutrition Benefits

✅ Healthy Tips

1. 🔥 Roast the eggplant over an open flame for a deep smoky flavor.

2. 🧄 Use roasted garlic instead of raw for a milder taste.

3. 🧊 Store in the fridge for up to 4 days — flavor deepens over time.

4. 🌿 Add a touch of yogurt for a creamier texture if you like.